Reviewed: Jan. 19, 2009

This recipe was great, but I added a few things.. 1 lb of ground beef 1/2 ground sausage 32 oz of Ricotta cheese instead of 24 oz. 2 eggs instead of 1 1 large onion, finely chopped Used (1) 26 oz jar of roasted garlic and onion spaghetti sauce, (1) jar of garden vegetable spaghetti sauce. Fry ground beef, sausage and onion until well browned. Reserve two large spoons of spaghetti sauce, one of each type of sauce. Add spaghetti sauce and simmer low for 30 minutes. Mix eggs and ricotta, then add beef mixture, ziti and cheese. Use reserve spaghetti sauce and cover bottom of 13" x 9" pan. Add ziti mixture to pan. Bake for 30 mins and let sit for 15 minutes.

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Mike

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Reviewed: Jan. 19, 2009

By far the best ziti recipe tried...my family loved it!

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shep20

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Reviewed: Jan. 18, 2009

Very good. Will make again. I used only 15oz of ricotta and next time I'll add a bit more sauce.

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nickware

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Reviewed: Jan. 16, 2009

This is a good meal to feed to kids and picky eaters, but if I made it again it would need some serious spicing up (garlic, onions, etc). However, my kids loved it, and it was an extremely easy, and filling meal.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

This recipe was simple and comforting, but on the bland side. I halved the amount of ricotta (just one 12 oz container of part skim), and it was just enough. I agree with some of the reviewers in that it was too dry. Next time, I intend to use an extra jar of spaghetti sauce. Don't forget to add salt and pepper to the cheese and sauce mixture!! Low fat or fat free cheese work fine for this recipe.

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Julie

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Reviewed: Jan. 13, 2009

This was great! I added italian sausage which meant there wasn't quite enough sauce after it was all done, but I just heated up some more and then poured it over the ziti on my plate and it was very good. My daughter loved it without the extra sauce and the leftovers heated up nicely. I also added some marinated fresh mozzerella cheese balls that I had in the fridge and needed to use and it was a nice touch. This recipe was easy and fairly quick to make! Thanks!

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Tessa

Cooking Level: Intermediate

Home Town: Port Angeles, Washington, USA

Living In: Bremerton, Washington, USA

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Reviewed: Dec. 31, 2008

This recipe is good but I will definetely make some adjustment next time to better suit our taste. It came out too cheesy for us and not too acceptable for my hubby who needs to be on low fat. I will follow some of the other reviews before I will make the next time, other than that it is still very good.

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Tommy'smom06

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Reviewed: Dec. 29, 2008

I made this as listed and didn't look at others suggestions before I cooked. It was a little to dry for us. I would add more sauce next time. Otherwise it was bland but not bad. Cheesy.

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DanielleF

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Reviewed: Dec. 28, 2008

Really good recipe. I doubled this for a party I was having and made it the night before. I used rigatoni and only boiled it for 1/2 the time...it cooked the rest of the way when I heated in the oven. I also layered the bake...sauce, pasta, ricotta mixture, and some extra mozzarella and repeated. I put in the fridge the night before, and took out 30 mins to take the chill off. I baked it for 40 minutes and it came out hot and bubbily....adults and kids both enjoyed!

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KAREN JOHNSON-SUSKO

Cooking Level: Expert

Living In: Sellersville, Pennsylvania, USA

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Reviewed: Dec. 28, 2008

This is very good, and not difficult to make. I decreased the ricotta and increased the sauce.

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abby

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

I slightly altered the recipe by adding a few extra ingredients... I cooked as directed, but did a layer of the pasta mixture then added a thin layer of diced meatballs and then layered the meat with rest of the pasta. Then I chopped up a roasted red pepper and put that on top then added the cheese, so every bite has a little meat and some peppers... YUMMMMMM is all I can say! Also, I leave aside a little of the mozzarella to put on top with the parmesan cheese...

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chefsauroke

Cooking Level: Beginning

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Dec. 24, 2008

Very tasty. I added some fresh spinach leaves as a middle layer.

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iywv

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Reviewed: Dec. 23, 2008

It was good, but I have to agree with the reviewer who said "boring". I found it to be a little dry, perhaps my fault. The kids and husband enjoyed it. I layered the dish adding provolone in the middle and also added mozzerella on top. I personally prefered the other Ziti recipe with the sour cream, but I would make this again for the family, but would definitely have to add extras (meat, spice) to make it my own. Good base recipe!

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Lauren

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

This was great--super easy too! I would cut back a little on the ricotta--15oz would be just fine. You could also add some meat, which I intend to try. But by biggest advice is to NOT mix the entire package of mozzerella into it--instead hold some back to sprinkle over the top, because it really makes it look and taste even better.

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Rio Clark

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Reviewed: Dec. 6, 2008

Delicious! Finally, a dish that EVERYONE at the table loved, with every single child cleaning their plate! I added cooked ground beef, and decreased the ricotta to 15 oz., but followed the rest of the recipe as written, and it's a definite keeper. Thank you!!!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Dec. 5, 2008

This was edible but had a couple problems. One was that it was pretty boring. The other was that it had too much ricotta and not enough mozarella. I'll look for a better recipe.

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Lisa

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Reviewed: Nov. 17, 2008

easy and tasty! my kids loved it!

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Nov. 15, 2008

I loved how easy this recipe was! I followed others suggestions and didn't cook the pasta as long. I also only added 15 oz of ricotta cheese. I am going to be adding this one to my favorite recipes list!

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Amusjh

Cooking Level: Beginning

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Reviewed: Nov. 11, 2008

This was a great base recipe! Next time I might use a little less ricotta. Changes I made: instead of straight mozzarella I used an 8 oz bag of shredded mozzarella and an 8 oz bag of Italian cheese blend. only put a few shakes of Parmesan cheese in the mixture, as the Italian cheese blend I used had shredded Parmesan included. I reserved about 1/2 Cup of the shredded cheese to sprinkle on top. I also mixed some parsley, 1/4 tsp of garlic powder and some ground pepper into the ricotta / egg / shredded cheese / Parmesan cheese blend. It took about 30 minutes covered with foil and about another 10 with foil off before it was all bubbly and delicious. Yum!

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Korinna

Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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Reviewed: Nov. 9, 2008

I made it almost exactly to the directions and added sweet italian sausage. I didn't add sauce to the cheese mixture - just dumped it over the top of the pasta and it was a hit. Will do again.

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